This Brownie Bread is a rich, fudgy quick bread that tastes like a dense brownie in loaf form. Deep chocolate flavor and a moist, tender crumb make it a great option for dessert, a special brunch, or any time a chocolate craving hits.
Similar to other quick chocolate loaves like One Bowl Chocolate Zucchini Bread or Chocolate Chip Pumpkin Bread, this brownie-style loaf is straightforward to make and delivers a satisfyingly fudgy texture. It’s not fussy — just good chocolate, simple technique, and reliable results. Serve it sliced as an alternative to cake for celebrations, bring it to gatherings, or enjoy a thick slice with a cup of coffee.
Table of Contents
- Ingredients
- How to Make the Recipe
- Recipe FAQs
- More Delicious Bread Recipes
- Brownie Bread Recipe
Ingredients
The photo below shows the ingredients used in this easy brownie bread. Key items and suggested substitutions are listed after the image.
- Semi-Sweet Chocolate. Use a good-quality baking chocolate or a high-quality chocolate bar (60–78% cacao) for the best melt and flavor. If using chips, choose premium chips for better taste.
- Dutch-Process Cocoa Powder. This deepens the chocolate flavor and adds richness. Regular unsweetened cocoa can be substituted, but expect a slightly different flavor profile.
- Whole Milk. Whole milk gives a richer texture, but 1% or 2% milk will work. Full-fat buttermilk can be used for a slightly tangier loaf. Non-dairy milks were not tested with this recipe.
Quantities and step-by-step instructions are in the recipe card below.
How to Make the Recipe
Below is a concise overview of the method. Follow the full recipe card for exact measurements and timing.
Tip: Prep an 8½ x 4½-inch loaf pan with a flour-based baking spray and line it with a parchment paper sling. Melt the chocolate and butter separately and let them cool slightly before combining with other ingredients.
Step 1 — Dry ingredients: Whisk together all-purpose flour, Dutch-process cocoa powder, baking soda, and salt in a medium bowl.
Step 2 — Eggs and sugar: Beat eggs and granulated sugar at medium-high speed until light, fluffy, and nearly doubled (about 4–4½ minutes).
Step 3 — Add chocolate and milk: Stir in slightly cooled melted chocolate, milk, and vanilla until mostly combined.
Step 4 — Combine: Fold the dry ingredients into the wet mixture with a spatula, then incorporate the melted butter until the batter is even.
Step 5 — Bake: Pour the batter into the prepared loaf tin, top with a few chocolate chips if you like, and bake at 350°F for 55–60 minutes.
Step 6 — Cool: Let the loaf rest in the pan for 15–20 minutes before transferring to a wire rack to cool completely. Cool slices slightly before serving.
Recipe FAQs
An 8½ x 4½-inch loaf tin is recommended. A 9 x 5-inch pan can also be used with similar results.
Store at room temperature for up to three days, wrapped in plastic wrap. To freeze, cool completely, slice, wrap each slice tightly, and place in a freezer-safe container.
Common causes include overmixing (too much air), incorrect measurements (too much leavening), expired leavening agent, inaccurate oven temperature, or underbaking. Use an oven thermometer and follow mixing and baking times closely to avoid sinking.
More Delicious Bread Recipes
For more loaf ideas, check out other quick and savory bread recipes on the site.
One Bowl Chocolate Zucchini Bread
Easy Homemade Bagels
Salted Caramel Banana Nut Bread
Easy French Bread
If you make this Brownie Bread, please leave a star rating and share your thoughts in the comments. Thank you for visiting!
Brownie Bread
Equipment
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8.5 x 4.5-Inch Loaf Tin 9 x 5-Inch will work fine too
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Mixing Bowls
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Spatula(s)
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Whisk and hand or stand mixer
Ingredients
- 1 cup Semi-Sweet Chocolate, melted
- 1 cup All-Purpose Flour
- ½ cup Dutch-Processed Cocoa Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 Large Eggs, room temperature
- 1 cup Granulated Sugar
- ¾ cup Whole Milk
- 2 tsp Vanilla Extract
- ½ cup Unsalted Butter, melted
Instructions
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Position the oven rack in the center and preheat to 350°F. Spray an 8½ x 4½-inch metal loaf tin with a flour-based baking spray and line it with a parchment paper sling.
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Melt the semi-sweet chocolate in a microwave-safe bowl in 1-minute intervals until smooth. Melt the butter in a separate bowl in 30-second intervals. Set both aside to cool slightly.
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Whisk the flour, Dutch-process cocoa powder, baking soda, and salt together in a medium bowl.
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In a large bowl, beat the eggs and granulated sugar with a hand or stand mixer on medium-high until light and fluffy, about 4–4½ minutes.
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Stir the melted chocolate, milk, and vanilla into the egg mixture until mostly combined.
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Fold the dry ingredients into the wet with a spatula, then fold in the melted butter until the batter is uniform.
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Pour the batter into the prepared loaf tin. Optionally scatter a few semi-sweet chips on top. Bake at 350°F for 55–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
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Let the loaf cool in the pan for 15–20 minutes, then lift it out using the parchment sling and finish cooling on a wire rack. Store wrapped at room temperature up to three days or freeze sliced portions for longer storage.
Video
Notes
- Semi-Sweet Chocolate. Use a quality baking bar or premium chips for best flavor and melt consistency.
- Dutch Process Cocoa Powder. Provides extra depth. Regular unsweetened cocoa is an acceptable substitute but changes the final flavor.
- Whole Milk. 1% or 2% milk will work; full-fat buttermilk gives a slightly tangier loaf. Non-dairy milks were not tested.
Nutrition
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Carbohydrates: 53g
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Protein: 6g
Nutritional information is an estimate and will vary based on exact ingredients used.